Recipe by mollypaul
For those enchanted with cafeteria food. Chocolate lovers will especially enjoy this richly flavored version of the South's classic Chess Pie.
Top Review by flower7
Wow this is wonderful! I made this for a co-worker who requested a chocolate chess pie for her birthday. I was worried when I was making it that it wouldn't come out but in the end it was fine. I was positive it was going to overflow in the oven because it was so full in the crust but (fortunately!) that didn't happen. I did have to bake it longer though because after 45 minutes it was pretty jiggly in the center. I baked for 8 more minutes and it was still jiggly so added 5 more minutes - looked good at this point. Once cooled the texture was perfect. I just noticed that I used large eggs not extra large so don't know if that added to my difficulties. The only change I made was to use 1 oz semi-sweet chocolate chips for the German sweet chocolate. Thanks so much for the recipe Molly! -Apr 7, 2008. Update: I made two more of these for a fund raiser yesterday and used the extra large eggs this time - they came out MUCH better; I didn't have to bake them nearly as long (45 min for one, 48 for the other).) This time I used bittersweet chocolate and they were surprisingly super chocolatey. Thanks again for the recipe!
- 1 1⁄2 cups granulated sugar
- 1⁄3 cup all-purpose flour
- 1⁄3 cup butter (if using margarine, not spread or tub product) or 1⁄3 cup margarine, melted (if using margarine, not spread or tub product)
- 2 teaspoons unsweetened cocoa powder
- 3 extra large eggs
- 1 1⁄4 cups evaporated milk (not sweetened, condensed milk)
- 1⁄4 cup light corn syrup
- 1 ounce German sweet chocolate, melted
- 2 teaspoons vanilla extract
- 9 inches unbaked pie shells or 1 refrigerated ready-made pie crust
Directions See How It's Made
- Preheat oven to 375°F.
- In large bowl, combine sugar, flour, butter, and cocoa.
- Mix well.
- Add eggs one at a time, mixing well after each addition.
- Add evaporated milk, corn syrup, chocolate, and vanilla.
- Mix well.
- If using refrigerated crust, unroll and place into pie pan.
- Pour batter into pie shell.
- Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
- Do not overbake.